Kumara, coconut and lentil soup
- 1 tablespoon canola or olive oil
- 1 medium-large sized onion, roughly chopped
- 2cm piece fresh ginger, grated
- 2 cloves garlic, chopped
- 1 teaspoon curry powder
- ½ cup red lentils
- 1 large (about 400g) kumarasweet-potatoX, peeled, cubed
- 4 cups boiling water
- 3 teaspoons salt-reduced chicken stock or vegetable stock powder
- 1 cup light coconut milk
Log In or Sign Up to save this recipe to your shopping list.
1 Place oil and onion in a large pot (or frying pan, if using a slow cooker). Cook over a medium-high heat until onion is lightly and evenly browned. Add ginger, garlic and curry powder to onion. Stir for 1-2 minutes.
2 Stove top method: When onion has softened and spices are fragrant, add lentils, kumara, water, stock and coconut milk to pot then stir. Simmer, stirring now and then, for 15-20 minutes, or until everything is tender.
3 Slow cooker method: While onion mixture cooks, preheat a medium-to-large slow cooker to high or low (depending on how much time you have available), then tip in onion mixture. Add the remaining ingredients. Cook on high for about 4 hours or on low for about 8 hours until kumara is tender.
6 Both methods: mash, process, or blend mixture with a hand blender until smooth and season to taste before serving.
Make it gluten free: Check stock and curry powder are gluten free.
More delicious sweet-potato (kumara) soups:
Kumara pumpkin & chickpea soup
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 5g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
Kumara, sweet potato recipes
Leave a Reply
You must be logged in to post a comment.